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Sunday, 25 November 2012

SNACKING TIME!!





VEGETABLE CUTLETS

Potatoes 400gms
Chopped onions 20gms
Chopped celery 10gms
 Chopped carrots 10gms
Chopped French beans 10gms
Grated cauliflower 10gms
Shelled boiled peas 20gms
Salt and pepper to taste
Ginger chopped 5gms
Corn flour to bind
Coriander leaves chopped 10gms
Nutmeg a pinch
White dry bread crumbs 125gms
Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Cut each into 8 to 10 pcs. Boil in salted water till cooked. Drain. Dry over low flame, mash potatoes. Keep aside. Boil the vegetables in salted water. Drain, squeeze out moisture. Mix with potatoes. Add salt, pepper and grated nutmeg. Add in corn flour, coriander leaves. Divide into equal pieces 60gms each piece. Shape out into cutlet shape between palms. Prepare a batter of corn flour mixed with batter. Dip the cutlets and apply bread crumbs. Deep fry in hot oil till golden and crispy. Serve with potato straws and ketchup.

NOTE: Corn flour may be substituted with egg or milk panada as binding also.




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